【How Nigara makes knives】#4 Polishing and sharpening *Japanese kitchen knife*

[@jakubbejger4945]

I ve just bought limited kiritsuke nakiri SG2. Awesome job!! ❤❤❤

[@OoohWaaayy]

wow amazing blade!

[@marcelog.2916]

Gorgeous looking blade.....

[@simonhamilton500]

Wow. Gorgeous blade

[@horiacoti]

Nice work! Can you please provide few details about your strop ? I observe you use three grits for removing bur, can you be a title bit more specific on that ? Thank you!

[@ballylife5331]

7:50 What is green water? I want to use it to grind knives in Thailand.

[@sharpfactory3705]

Hello, Im a knifesharpener in 6th Generation my self and i wonder why you stropped the knife in such a steep angle, do you apply a micro bevel with stropping ? Greetings from Germany

[@Nigarahamono-ew7rb]

Thank you for your question. The knife is being etched. Normal angle might cause the scratch at the edge. For etched knives, We get rid of the burr with higher angle. We do know there is pros and cons about the angle. I appreciate it if you take this as our style. In Tsugaru area, There is culture of appreciating patterns. Like tsugaru laquring. www.tsugarunuri.org/en/styles.html Thank you

[@sharpfactory3705]

@@Nigarahamono-ew7rb i understand thank you for your answer

[@Atreusz]

​@@sharpfactory3705 Machen Sie das privat bzw für sich selber oder haben Sie eine Homepage/Laden wo man Ihre Messer kaufen kann?

[@einundsiebenziger5488]

@@Atreusz Er schreibt "knife sharpener" nicht "knife maker", also wird es sich wohl um eine Schleifwerkstatt handeln und keinen Messerhersteller.

[@simonpedersen1893]

The sharpening process on the wheels looked so effortless, and the result was so impressive. Amazing work. What was applied to the knifes surface a couple of times? some sort of oil?

[@Nigarahamono-ew7rb]

We use normal machine oil.

[@einundsiebenziger5488]

... knives*

[@phoothipek4282]

その研磨機はどこで手に入れたのですか？

[@ohiovalleyforge5383]

I would love to get a hold of some of the equipment you can get in Japan that isn't easily available in the United States

[@revdown8744]

I spend my whole life to sharpening a bolo and knife because i hate and I don't like a dull edge

[@abandoneduniverses]

All Japanese products are of best possible quality that lasts in time..Watching from Greece❤❤❤

[@einundsiebenziger5488]

A lot of them but not "all". Japan is a highly industrialized country, they're also able to produce cheap, mediocre products.

[@gokermutlu6489]

Hi friend? Which grits sand do you using for sand blasting?

[@MeowCat-gm5vb]

Question: why is the knife stropped at such a large angle? Much larger than the sharpening angle when it is done at the stone.

[@Nigarahamono-ew7rb]

Thank you for your question. The knife is being etched. Normal angle might cause the scratch at the edge. For etched knives, We get rid of the burr with higher angle. We do know there is pros and cons about the angle. I appreciate it if you take this as our style. In Tsugaru area, There is culture of appreciating patterns. Like tsugaru laquring. www.tsugarunuri.org/en/styles.html Thank you

[@bayzidmunshibayzidmohammed3754]

❤Japan ❤

[@takuan650]

Nice blades. The camera work is lousy.

[@farhadnasr119]

صداقت گرانبهاترین وهوشمندانه ترین امتیاز ژاپنی هاست. مهارت درصنعت اکتسابیه وقابل تغییر اما صداقت درکار یعنی‌شرف شرف اکتسابی نیست بلکه ذاتیه